Smoky bean & cheese quesadillas

Put the mixed beans into a small saucepan. Stir in the red pepper paste, paprika, tomato purée and most of the coriander. Heat gently for 5 minutes, until the beans are warmed through, then lightly mash with a fork, leaving some texture. Season generously.

Lay 2 tortilla wraps on a board and spread the bean mixture evenly over them, right to the edges. Sprinkle with both cheeses, then top each with another wrap to make 2 sandwiches, pressing down gently to seal.

Heat a large nonstick frying pan over a low heat. Cook each quesadilla for 2-3 minutes each side, until golden brown and crisp. Press lightly with a spatula as they cook to help the cheese melt and the wraps meld together.

Transfer to a board, cool for 1 minute, then cut into wedges. Scatter with the remaining coriander and serve warm, with soured cream and guacamole, if liked.